When my co-worker, A, had a baby a little while ago, I took her family food one night. Before she went on maternity leave, I asked her what she would like and she said some kind of soup or stew. Hamburger stew it was! That was easy enough.
The night I made the stew, I decided that it needed something to go with it so I went searching for a corn muffin recipe and found this one on Foodnetwork.com. These are really good and last for a couple of days without becoming stale, but here is a little word to the wise…the recipe says it makes 12 muffins. It really makes 22 BIG muffins! Next time, I will cut the recipe in half. I should have realized that there was too many ingredients for just 12 muffins.
3 cups all purpose flour
1 cup granulated sugar
1 cup yellow cornmeal
2 tbsp. baking powder
1 1/2 tsp. salt
1 1/2 cups milk
2 sticks unsalted butter, melted and cooled
Preheat oven to 350 degrees. Line muffin cups with paper liners and set aside. In the bowl of an electric mixer, mix the flour, sugar, cornmeal, baking powder, and salt. In a separate bowl, combine the milk, butter, and eggs. With the mixer on the lowest speed, pour the wet ingredients into the dry ones and stir until they are just blended.
Spoon the batter into the paper liners, filling each one about 3/4 full. Bake for 30 minutes until the tops are crisp and a toothpick comes out clean.
Please join me at Miz Helen’s Country Cottage for Full Plate Thursday for this and other blogger’s delicious recipes!